BAKE 255 — Plated Desserts
Formerly CULAR 255. This course provides a study of the components that are involved in the creation of plated desserts: sauces, edible decorative elements, balance of colors and appropriate combination of flavors, size, temperature, theme, and consistency; and an introduction to frozen desserts: principles and techniques involved in making and processing ice cream, gelato, sorbet, granitas, frozen soufflés, parfaits, and bombes. Note: Proof of TB clearance is required on the first day of class.